Recipe courtesy of Rick Bayless
Show: The Best Of
Episode: Best New Trends
Save Recipe Print
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
Yield: 4 to 6 servings

Ingredients

Directions

Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the 2 halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).

Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made 1/2 hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Grits and Greens Casserole

Recipe courtesy of Trisha Yearwood

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Green Beans with Apple Cider

Recipe courtesy of Rachael Ray

Fresh Pear and Fig Mixed Green Salad

Recipe courtesy of Reggie Southerland

Copycat Guacamole Greens

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword